Report analyzes organic, “natural” soy food brands for sourcing, quality factors

In “Behind the Bean,” the Cornucopia Institute reports on its investigation into where organic and natural brand makers got their soybeans, and how those beans were processed into products such as soymilk, tofu and “veggie burgers.”

Chinese /domestic sourcing, use of hexane and commitment to using organic ingredients in other products were included in the assessement. Hexane is a neurotoxic petrochemical solvent that is listed as a hazardous air pollutant with the Environmental Protection Agency (EPA). It is prohibited in organic food, but is used in some products with the non-defined “natural” designation and the “made with organic ingredients” label.
 
The group’s scorecard ranks the tested brands with their products, corporate location, marketing range and total score. Only seven brands were given the top ranking, out of 61 brands listed.

Full story: Cornucopia Project study

Fuller story: Cornucopia Project scorecard